Ingredients: |
Ingredients: 1 tablespoon olive oil
6 cloves garlic, minced
1 tablespoon cilantro chopped
8 corn tortillas, divided
8 portions chicken breast (about 2 pounds)
1 can (15 ounce) pureed or stewed tomatoes
2 small onions, finely chopped
1 can (15 ounce) kidney or black beans, rinsed and drained
6 cups fat-free reduced-sodium chicken broth
2 cups water
1 can (6 ounce) tomato paste
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
Ground red pepper, to taste
3/4 cup reduced-fat Cheddar cheese, shredded
1 avocado, peeled, pitted and diced
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Directions: |
Directions: In a large pot, saute' garlic and cilantro in olive oil, 3 minutes
Chop 4 of the tortillas into approximately one inch squares and add to pot; saute' until softened, about 5 minutes
While tortillas are cooking, slice chicken into bite-size pieces
Add chicken, tomatoes, onions, chicken broth, water, tomato paste, cumin chili powder and bay leaves; bring to a boil over high heat
Reduce heat to low, add ground red pepper and simmer for 30 minutes stirring occasionally
While the soup is simmering, preheat oven to 400º
Using scissors, cut the remaining tortillas into approximately 1/4 inch wide strips and place on a baking sheet in a single layer
Bake until lightly browned, about 7 minutes (They will crisp as they cool)
Simmer for 30 minutes, remove the bay leaves
Ladle soup into bowl and top with shredded cheese, diced avocado and tortilla strips |
This recipe for Enchilada Soup with Avocado is from